2 tbsp extra-virgin olive oil
12 plum tomatoes, cut in half (stem to tip)
4 red peppers, deseeded, cut into eighths
3 red onions, quartered
2 inch piece root ginger, peeled and chopped
12 cloves garlic (unpeeled)
4 big sprigs thyme
freshly ground black pepper
Preheat the oven to 400ºF.
Add half the oil to a large, shallow ovenproof dish and pack in the tomatoes, peppers and onions into a single close layer.
Sprinkle with ginger and tuck garlic cloves and sprigs of thyme among them.
Drizzle over the remaining oil and season with pepper.
Turn so that everything is evenly coated then slide into the oven, uncovered.
Roast for about 40–45 minutes, turning occasionally, until tender and patched with brown. Serve hot or warm.
Once cooked, you can easily squeeze the garlic out of its skin by pressing between your thumb and forefinger.Turn this into a pasta sauce by roughly chopping the finished dish and stirring through cooked pasta.
PORTIONS FRUIT & VEG